Easy Chicken Soup Recipe with Lemon and Pepper (2024)

December 18, 2014 By Nicole Harris 19 Comments

Jump to Recipe

Just in time for the cold and flu season. ThisEasy Chicken Soup Recipe is bursting with flavor! Meyer lemons and fresh cracked pepper give this healthy chicken noodle soup a unique twist. You will be energized after one bite of this Meyer Lemon and Pepper Chicken Soup!

This post may contain affiliate links. See my Disclosure Policyfor more info. Follow WonkyWonderful on Pinterestto stay up to date on all of the new recipes!

Homemade Chicken Soup

I love a comforting bowl of chicken noodle soup on a chilly winter day. Especially if I’m feeling under the weather.

This Lemon Pepper Chicken Soup is bright and peppy. It will wake up your taste buds, that’s for sure.

I used Meyer Lemons for a mild citrus flavor and Fresh Cracked Pepper for some heat.

Begin this Easy Chicken Soup Recipe with pepper crusted chicken breast.

Add the fresh citrus and the usual chicken soup ingredients. That’s it. Heat until the carrots are cooked through then enjoy a bowl full!

Seriously. This is a bowl of pure sunshine on a dreary winter day.

I made this fancied up chicken soup then used star pasta! hehe

Use whatever pasta you prefer. I cook my pasta separately so the leftovers don’t turn into a soggy mess.

Don’t forget the crackers!

Easy Chicken Soup Recipe with Lemon and Pepper

Yield: 1

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

1-1½ lbs Chicken Breast
4 Tablespoons Olive Oil - divided
Fresh Cracked Pepper
3 Large Carrots - peeled and sliced
2 Large Celery Stalks - sliced
1/2 Cup Chopped White Onion
32 ounces Low Sodium Chicken Stock
Zest of 4 Meyer Lemons
Juice of 4 Meyer Lemons *, 2/3 cup
1/4 teaspoon Dried Thyme
1/2 teaspoon Garlic Powder
1 teaspoon Fresh Cracked Pepper
Salt - to taste
Pasta of Choice - prepared according to package

Instructions

Pat dry chicken breast with paper towel. Coat with a generous layer of fresh cracked pepper.
Heat 2 tablespoons olive oil in skillet over medium heat.
Fully cook chicken breast then set aside.
Over medium heat in 3.5 quart pot; saute carrots, celery and onions in 2 tablespoons olive oil for about 5 minutes.
Add chicken stock, lemon zest, lemon juice, thyme and garlic powder.
Lightly boil for 20-25 minutes or until carrots are cooked through.
Shred chicken breast and add to soup pot.
Add 1 teaspoon fresh cracked pepper and salt to taste.
Serve soup over pasta.

Notes

*If using regular lemons, decrease amount due to acidity

Nutrition Information

Yield 6Serving Size 1
Amount Per ServingCalories 385Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 582mgCarbohydrates 28gFiber 5gSugar 10gProtein 40g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Previous Post: « 3 Easy Dip Recipes

Next Post: Fruitcake White Chocolate Fudge Recipe »

Reader Interactions

Comments

Diane+{Created+by+Diane} says
December 18, 2014 at

What a delicious soup and I bet it’s extra tasty with lemon pepper in it.
Reply
Rachel @ Baked by Rachel says
December 18, 2014 at

Love that pepper mill! I actually just saw it reviewed on ATK the other day! And this soup looks fabulous! So comforting.
Reply
Amanda says
December 18, 2014 at

Soup looks amazing!! I need those grinders in my life… how beautiful that would be in my kitchen… and they would actually work! Adding to Christmas wish list.. 🙂
Reply
fabiola@notjustbaked says
December 18, 2014 at
See Also
Low Sodium Greek Salad Dressing - Tasty, Healthy Heart Recipes

I love your photos, they make me soooo hungry! Just beautiful
Reply
Gina says
December 18, 2014 at

Just bought my first batch of meyer lemons for the season, I think I know what I need to make!
Reply
Jess says
January 21, 2015 at

Could you do this in a crockpot instead? Would it end up tasting the same?
Reply
- Nicole Harris says
  January 21, 2015 at
  
  Yes. I’m sure this will be great as a crockpot meal!
  Reply
Vicky says
February 8, 2016 at

I have 5 Meyer lemons, woot, and I’m glad to see that you cook the pasta separately to avoid that stew like soup. It’s what I do with any starch to be served with soup.
Reply
- Nicole Harris says
  February 9, 2016 at
  
  Nothing worse than soggy, falling apart noodles! Glad you agree 🙂
  Reply
Stefanie says
March 8, 2016 at

I can’t get Meyer lemons…how much zest & juice should I use with regular lemons?
Reply
- Nicole Harris says
  March 10, 2016 at
  
  You should be able to sub in regular lemons. Meyer lemons are a bit milder, so you can decrease the juice/zest a little bit if you prefer. Enjoy!
  Reply
Kathy Mai says
March 13, 2017 at

How many servings is this?
Reply
- Nicole Harris says
  March 21, 2017 at
  
  This will easily serve 6. The 3.5 quart pot will be about half full with soup. Enjoy!
  Reply
Tracie Leavell says
November 22, 2017 at

Do you have calorie count and other nutrition facts for this recipe? I made tonight. I used too much zest so very bitter. Put some bar b que hot sauce in it and it was pretty good. Almost a chinese hot and sour soup.
Reply
- Nicole Harris says
  November 23, 2017 at
  
  I love your save! That sounds tasty. I do not have nutrition info. There are separate sites that will calculate for you, like my fitness pal. Come the new year I will be adding nutrition info 🙂
  Reply
Lydia Ruiz says
January 7, 2019 at

How many does this recipe feed?
Reply
- Nicole Harris says
  January 9, 2019 at
  
  This will easily feed 4-6…depending how hungry everyone is 😀
  Reply
Lynne Gehen says
May 8, 2020 at

Absolutely amazing soup. The only thing I added was the juice of four lemons. That really took it over the top!
Reply
Kate says
November 11, 2020 at

I love this recipe thank you so much! I have made it so many times & was a great soup to eat recovering from surgery with! 🙂 I just made it again yesterday. my husband loves it too.
Reply